8 oz. or 1/2 450g. pkg. fettuccine
1 tbsp. butter 
1 lb. ground chicken or turkey
1 cup light sour cream
4 whole green onions, thinly sliced
1/2 tsp. poultry seasoning
1/4 tsp. freshly grated nutmeg
1/2 cup freshly grated Parmesan cheese

Makes 4 to 5 Servings

Recipe from Chatelaine Cook Book

Bring a large pot of salted water to a rolling boil.  Add the pasta and boil, stirring often, until al dente, about 8 min.

Meanwhile, melt the butter in a large frying pan set over med. heat.  Crumble the chicken into the pan.  Cook, stirring often, until the chicken is no longer pink, about 3 min.

Add the sour cream, green onions and seasonings and stir until hot.  When the pasta is cooked, drain well but do not rinse.  Toss with the sauce and sprinkle with Parmesan cheese.